Lane Cake Recipe

This Lane Cake is a rich and boozy recipe, which is a true Southern classic made with layers of white cake, a decadent bourbon, raisin, and pecan filling. It’s a showstopping dessert that improves with age, perfect for a special holiday or celebration.

Lane Cake Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 ¾ cups sifted cake flour (not self-rising), plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 3 ½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 1 cup milk
• 8 large egg whites

For the Frosting & Filling

• 8 large egg yolks
• 4 whole large eggs
• 1 ½ cups sugar
• 2 ½ cups (5 sticks) unsalted butter, cut into pieces, room temperature
• ¼ cup bourbon

For the Assembly

• 2 cups raisins, preferably large, such as muscat or monukka
• ½ cup bourbon
• 2 ¾ cups shredded unsweetened coconut
• 1 ¼ cups chopped pecans
• ½ cup candied kumquats, drained and chopped

How To Make Lane Cake

Make the Cake:

1. Prep oven and pans: Preheat the oven to 375°F. Butter and flour four 9-inch round cake pans.
2. Mix the batter: In a stand mixer, cream the butter, sugar, and vanilla until light and fluffy. In a separate bowl, whisk together the cake flour, baking powder, and salt.
3. Combine ingredients: Alternating between the two, add the flour mixture and the milk to the butter mixture in three additions, beginning and ending with the flour.
4. Fold in egg whites and bake: In a separate clean bowl, whisk the 8 egg whites until stiff but not dry peaks form. Gently fold the egg whites into the cake batter. Divide the batter evenly between the prepared pans and bake for 15 minutes, until the cake springs back to the touch. Let the cakes cool in their pans for 15 minutes before turning them out onto wire racks to cool completely.

Make the Frosting:

1. Cook the egg base: In a heatproof bowl set over a pan of simmering water, whisk together the egg yolks, whole eggs, and sugar until the mixture is thick, glossy, and the sugar has dissolved.
2. Whip and cool: Transfer the bowl to a stand mixer fitted with the whisk attachment and whisk for about 10 minutes, until the mixture is completely cool to the touch.
3. Add butter and bourbon: With the mixer running, add the room-temperature butter one piece at a time, whisking until thoroughly combined. Whisk in the bourbon. If the frosting separates, continue beating for about 5 more minutes until it comes back together.

Assemble the Cake:

1. Prep the filling: Soak the raisins in warm water for 15 minutes to plump them up, then drain.
2. Layer the cake: Place one cake layer on a serving plate. Brush it with about 2 tablespoons of bourbon. Spread with ¾ cup of the frosting, then top evenly with ½ cup of raisins and ½ cup of coconut.
3. Continue layering: Repeat the process with two more cake layers, brushing with bourbon and layering with frosting, raisins, and coconut. Top with the final cake layer and brush it with the remaining bourbon.
4. Crumb coat and chill: Spread a thin layer of frosting over the top and sides of the entire cake to act as a crumb coat. Chill the cake for 20 minutes to firm up.
5. Finish and garnish: Use the remaining frosting to cover the top and sides of the cake. Combine 1 cup each of coconut and pecans and press this mixture onto the sides of the cake. Combine the remaining pecans, raisins, and coconut and sprinkle over the top of the cake. Garnish with the chopped candied kumquats.

Recipe Tips

• How to get a light and fluffy cake? Whipping the egg whites separately and then gently folding them into the batter is the key to the cake’s light, airy texture. Be careful not to overmix and deflate the egg whites.
• What if my frosting separates? Don’t panic! This is a common occurrence with this type of frosting (a French buttercream). As the recipe notes, just keep beating the frosting on high speed, and it will eventually come back together into a smooth, silky consistency.
• Can I make this ahead of time? This is the ultimate make-ahead cake. The recipe notes that it actually improves with age and can be made up to 3 weeks in advance and kept well-wrapped in the refrigerator.
• How to get the best flavor? The bourbon is a key flavor component. Soaking the raisins and brushing the cake layers with it ensures a deep, rich flavor throughout the entire cake.

What To Serve With Lane Cake

This incredibly rich and decadent cake is a true Southern showstopper.

• It is best served on its own, as it is very rich.
• A cup of strong black coffee or a small glass of bourbon pairs beautifully with it.

How To Store Lane Cake

• Refrigerate: This cake must be stored in the refrigerator. Keep it well-wrapped in plastic wrap or in a cake container. As the recipe states, it will keep for up to 3 weeks and the flavor will continue to improve.

Lane Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 850 kcal
• Fat: 50g
• Carbohydrates: 90g
• Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Chocolate-Coconut Sheet Cake Recipe
• Coconut-Sugar Hummingbird Cake Recipe
• Coconut Cake with Berries and Cream Recipe